1 (16-ounce) can fat-free, less-sodium chicken broth
1/2 cup thinly sliced green onions
2 tablespoons chopped fresh parsley
3 tablespoons all-purpose flour
2 cups 2% reduced-fat milk
2 1/2 cups cooked long-grain and wild-rice blend (such as Uncle Ben's)
1/2 cup tub-style light cream cheese
Parsley sprigs (optional)
How to Make It
Place a large saucepan coated with cooking spray over medium-high heat until hot. Add mushrooms; cover and cook 5 minutes or until mushrooms are tender. Add turkey and next 6 ingredients (turkey through broth); bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat; stir in onions and chopped parsley.
Place flour in a small bowl, and gradually add milk, stirring constantly with a whisk until well-blended. Add milk mixture to mushroom mixture, and bring to a boil. Cook for 1 minute or until thick. Reduce heat; add rice and cream cheese, stirring until cheese melts. Garnish with parsley sprigs, if desired.
Outstanding! My friend said this was so delicious that she wanted to swim in it! It's a great creamy soup with a real comfort food feel. Using a mix of mushrooms really helps the flavors shine through.
Not really sure why this recipe has so many good ratings. I felt the flavors were muddy, and the seasoning unremarkable. A good mushroom soup/bisque should be rich and earthy. This many mushrooms requires a really big pan; a point I was surprised was not emphasized in the directions. Crowding the mushrooms in an average skillet does not allow them to cook properly, or release their moisture.
Store was out of shitake and almost out of portobella, so I mostly used cremini, and added 1/2 oz. dried porcini for extra flavor. Had 16 oz. dark meat, so that's what I used. Added 8 oz. liquid and still quite thick. Agree with others - will double wine and balsamic next time for more robust flavor (marsala would work, too). Definitely making this again!